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Korean BBQ Pork Belly

Course Main Course
Cuisine Korean
Prep Time 35 minutes
Cook Time 15 minutes

Ingredients

For Marinating

  • 500 g 1 lb Pork Belly, thinly sliced
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Gochugaru Korean Red Pepper Flakes
  • 1 tablespoon Mirin
  • 2 tablespoons Rice Wine or Dry Sherry
  • 2 tablespoons Honey or Brown Sugar
  • 1 teaspoon Garlic minced
  • 1 teaspoon Ginger minced
  • 1 teaspoon Sesame Oil

For Stir-Frying:

  • 1 tablespoon Vegetable Oil
  • 1 Onion thinly sliced
  • 2 Green Onions chopped
  • 1 tablespoon Sesame Seeds for garnish
  • Steamed Rice or Lettuce Leaves for serving

Optional Toppings:

  • 1/4 cup Kimchi for serving
  • Sliced Red Chili Peppers for garnish

Instructions

  1. Prepare the Pork: Begin by slicing the pork belly into thin, bite-sized pieces. In a bowl, combine the soy sauce, gochugaru, mirin, rice wine, honey, minced garlic, minced ginger, and sesame oil. Mix well.
  2. Marinate the Pork: Add the sliced pork belly to the marinade. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 30 minutes, or overnight for best results.
  3. Cooking: Heat a wok or a large skillet over medium-high heat. Add vegetable oil and swirl to coat the pan. Add the marinated pork belly, along with the marinade, to the skillet. Stir-fry for 5-7 minutes or until the pork is cooked through and the sauce has thickened.
  4. Add Vegetables: Add the thinly sliced onion to the skillet and stir-fry for an additional 2-3 minutes, until the onion is soft and translucent. Stir in the chopped green onions and continue cooking for 1-2 more minutes.
  5. Serve: Transfer the Korean Spicy Pork Belly to a serving dish. Sprinkle with sesame seeds and garnish with sliced red chili peppers if desired. Serve hot with steamed rice or lettuce leaves and a side of kimchi.
  6. Enjoy: Korean Spicy Pork Belly is best served hot, immediately after cooking. Enjoy the complex flavors of this dish and the wonderful balance of sweet, spicy, and savory notes.